Peel, dice and boil potatoes until mushy. Drain and blend. Slowly add salt, garlic salt, parsley, and pepper. Add butter and blend until melted. Slowly blend in cream cheese, milk (add more or less until soup is desired consistency), and whipping cream and mix until no lumps remain.

Using a large mixing spoon, stir in thinly sliced sausage and return to low to medium heat.

Cover and simmer for 45 minutes to an hour, stirring frequently to prevent sticking.

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